Slow Cooker Mojo Pork Bowl
with plantains / chopped spinach / fresh salsa

Name: Slow Cooker Mojo Pork Bowl
Cook time: 460 min
Total time: 460 min
Yield: 4
Ingredients: 1 Onions, medium, chopped; 6 cloves Garlic, peeled and crushed; 1 Jalapenos, sliced; 3 lbs Pork, boneless shoulder roast (enough for 2 nights) (sometimes labeled pork butt); 3/4 cup Orange juice (store-bought or fresh-squeezed); 1 Limes, zest of; 1 1/2 tsp Cumin; 1 1/2 tsp Paprika, smoked; 1 tsp Oregano, dried; 1 1/2 tsp Salt; 1/2 tsp Black pepper; 2 Bay leaves (opt); 5 oz Baby spinach, roughly chopped; 1/2 Limes, wedges; 2 Plantains (look for very ripe, dark brown fruit); 2 tsp Vinegar, rice; 1 tsp Honey; 1 Tbsp Oil, cooking; 1/4 cup Pepitas / pumpkin seeds; 1 clove Shallots, diced; 2 tsp Cilantro, chopped; 2 Tomatoes, medium, chopped; 1/2 Limes, juice of; to taste Red pepper flakes or hot sauce (opt)

Active: 40 Total: 460

Original GF Paleo Vegetarian

Citrus juice and zest are used in this Mojo pork that as been featured in previous meal plans (most recently in 2017). The pork is shredded and served with chopped baby spinach and homemade salsa to keep things fresh in the warmer temps.
Smarts: The pork in this recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.

Ingredients

Metric

Servings:

Slow Cooker Mojo Pork (for 2 nights):

Onions, medium - 1 , chopped
Garlic - 6 cloves , peeled and crushed
Jalapenos - 1 , sliced
Pork, boneless shoulder roast (enough for 2 nights) - 3 lbs (sometimes labeled pork butt)
Orange juice - 3/4 cup (store-bought or fresh-squeezed)
Limes - 1 , zest of
Cumin - 1 1/2 tsp
Paprika, smoked - 1 1/2 tsp
Oregano, dried - 1 tsp
Salt - 1 1/2 tsp
Black pepper - 1/2 tsp
Bay leaves (opt) - 2

Slow Cooker Mojo Pork Bowl:

Baby spinach - 5 oz , roughly chopped
Limes - 1/2 , wedges
Plantains - 2 (look for very ripe, dark brown fruit)
Vinegar, rice - 2 tsp
Honey - 1 tsp
Oil, cooking - 1 Tbsp
Pepitas / pumpkin seeds - 1/4 cup

Fresh Salsa:

Shallots - 1 clove , diced
Cilantro - 2 tsp , chopped
Tomatoes, medium - 2 , chopped
Limes - 1/2 , juice of
Red pepper flakes or hot sauce (opt) - to taste

Prep

Onions / Garlic / Jalapenos / Shallots - Prep as directed. Combine onions, garlic, and jalapenos. Store shallots separately. (Can be done up to 5 days ahead)
Slow-cook pork - (This makes enough for 2 nights.) In the bowl of a slow cooker combine pork, onions, garlic, jalapenos, orange juice, lime zest, cumin, paprika, oregano, salt, pepper, and bay leaves. Set slow cooker to low and cook until pork is falling apart and tender, 7 to 8 hours (or 4 to 5 hours on high). (Note: You can also bake the pork and other ingredients in a Dutch oven, covered at 325F / 163C, until pork is falling apart and tender, 2-1/2 to 3 hours.
Spinach / Lime wedges (for bowls) / Cilantro / Tomatoes - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed.
Make salsa - Combine shallots, cilantro, tomatoes, and lime juice. Season with some salt and pepper. Add some red pepper flakes or hot sauce if you’d like the salsa spicy.
Plantains - Peel and slice.

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Make

Heat oven to 425F / 218C.
Brush a sheet pan with some oil. Add plantains in a single layer and brush with some more oil. Season with some salt. Bake, turning halfway through cooking, until golden brown, 15 to 17 minutes total.
When pork is finished cooking, discard bay leaves. Transfer pork to a cutting board and roughly chop. Return pork to slow cooker and combine with cooking liquid. Taste and season with some additional salt and pepper if needed. Keep warm until ready to serve.
In a large bowl, whisk together vinegar and honey with a pinch of salt. Add oil while whisking. Add spinach and toss until combined.
Divide plantains and shredded pork (reserve half for Thursday) between serving bowls. Top with spinach, salsa, and pepitas. Serve lime wedges on the side for squeezing over top. (You can also set all of the components out and let everyone assemble their bowls at the table.) Enjoy!

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